Orange Cream Recipe

Warm dairy

Combine the whole milk and heavy cream in a medium saucepan. Add half of the granulated sugar (1/2 cup) and the orange zest. Warm over medium heat until the mixture is steaming and small bubbles form at the edge, about 5–7 minutes. Do not boil. Remove from heat, cover, and let steep 10–15 minutes to infuse the orange zest.

Temper yolks

While the dairy steeps, whisk the egg yolks with the remaining 1/2 cup sugar and a pinch of salt in a medium bowl until pale and slightly thickened. Whisk in the cornstarch and 1 tablespoon cold water to make a smooth slurry.

Combine and cook

Return the saucepan with the warm orange-infused dairy to medium-low heat and slowly pour about 1/3 of the hot liquid into the yolk mixture while whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the saucepan with the remaining dairy, whisking continuously. Cook gently over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon, 3–6 minutes. Do not let it boil or the eggs may scramble.

Finish custard

When thickened, remove the saucepan from heat. Stir in the vanilla extract and orange liqueur (if using). Strain the custard through a fine-mesh sieve into a clean bowl to remove zest and any cooked bits for a silky texture. Taste and adjust sweetness or orange intensity by adding up to 2 tablespoons extra orange juice or 1–2 tablespoons sugar if needed.

Stir in the fresh orange juice into the warm strained custard a little at a time so the custard stays smooth. If you used zest earlier for infusion, this juice step adds brightness and body to the orange flavor. Mix until uniform.

If you prefer a more intensely orange cream, fold in the optional orange liqueur earlier when finishing the custard, or add an extra teaspoon of grated zest.

If the custard is thinner than desired after adding juice, return it to very low heat and cook another 1–2 minutes while stirring to slightly reduce and thicken. Alternatively, mix an additional 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into the custard, cook 1 minute until thickened. Cool slightly.

Cover the custard with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 2 hours (preferably 4) until thoroughly cold and set. This orange cream can be used as a pudding, pie filling, or layered dessert component.

When ready to serve, spoon or pipe the chilled orange cream into serving dishes. Top with a dollop of whipped cream, a candied orange slice, and a fresh mint leaf for color and brightness.